Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities. (Q26782314)

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24 February 2020

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19 November 2020

Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities (English)

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biomedical investigative technique

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19 September 2019

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author name string

Maria Hayes

series ordinal

1

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language of work or name

English

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publication date

17 September 2015

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International Journal of Molecular Sciences

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page(s)

22485-22508

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issue

9

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Creative Commons Attribution

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copyright license

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19 September 2019

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Angiotensin converting enzyme (ACE) inhibitors versus angiotensin receptor blockers for primary hypertension

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Applications of ultrasound in food technology: Processing, preservation and extraction

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Inhibitors of prolyl oligopeptidases for the therapy of human diseases: defining diseases and inhibitors

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Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding

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Mining marine shellfish wastes for bioactive molecules: chitin and chitosan--Part B: applications

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Cryptides: buried secrets in proteins.

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Techniques to extract bioactive compounds from food by-products of plant origin

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Supercritical fluid chromatography for the 21st century

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Identifiers

DOI

10.3390/IJMS160922485

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26393573%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26393573%20AND%20SRC:MED&resulttype=core&format=json

24 February 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26393573%20AND%20SRC:MED&resulttype=core&format=json